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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. lean ground turkey
1 egg, lightly beaten
2 Tbsp. Italian-seasoned breadcrumbs
1 Tbsp. grated Parmesan cheese
2 Tbsp. shredded fresh basil leaves
1 Tbsp. chopped cilantro
2 green onions, sliced (including green parts)
5-3/4 cups low-salt, low-fat chicken broth
2 cups finely sliced escarole or spinach
1/2 cup orzo or tube-shaped pasta
Grated Parmesan cheese for topping
Directions:
Directions:
Mix together the meat, egg, bread crumbs, cheese, basil, parsley and green onions. Shape into 3/4-inch balls.
Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole or spinach and orzo or pasta. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo/pasta is tender, stirring frequently. Serve sprinkled with cheese.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sometimes I'm unable to find ground turkey at the market. In those cases, I've substituted frozen turkey balls for the handmade meatballs. It works out fine.

 

 

 

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